95results about How to "Invigorate the spleen and stomach" patented technology

The invention relates to the field of healthcare nutrient product preparation, in particular to a method for preparing a composite fruit enzyme. By adopting the method provided by the invention, the nutrition values of a finished enzyme product can be brought into greatest play, can replenish nutrient elements such as amino acid, protein and vitamins of human bodies, and meanwhile has the functions of promoting fat digestion, promoting secretion of stomach digestive enzyme, resolving dampness and activating the spleen, promoting the circulation of qi and harmonizing the stomach as well as helping digestion; the chelation time is shortened, and the activity of the enzyme is improved.

The invention provides a red bean cake processing method. The method comprises the steps that 1, red bean powder, glutinous rice flour, rice powder, mint leaves, chrysanthemums, liquorice, the fruits of Chinese wolfberry, honeysuckle, rock candy, pollen pini and butter are weighed; 2, the mint leaves, the chrysanthemums, the liquorice, the fruits of Chinese wolfberry and the honeysuckle are heated and decocted; 3, the rock candy is heated to be dissolved; 4, the red bean powder, the glutinous rice flour and the rice powder are mixed, then the mixture liquid and the butter are added in the mixture for high-temperature steaming; 5, the steamed cake is coated with the pollen pini in a rolling mode. The red bean cake processing method has the advantages that the steps are simple, red beans are used as raw materials, the cake is crisp and delicious and makes people enjoy aftertaste, the red beans have rich nutrients and have the effects of clearing away heat and toxic materials, invigorating the spleen, benefiting the stomach, inducing diuresis to reduce edema, promoting ventilation, relieving restlessness and the like. Meanwhile, due to the fact that the mint leaves, the chrysanthemums, liquorice, the fruits of Chinese wolfberry, the honeysuckle and the like are added, the red bean cake has the health-care effects of invigorating the stomach, dispelling the wind, enhancing immunity and the like.

The invention provides nutritious health-care cassava moon cake wrappers, moon cake stuffing, moon cakes with the nutritious health-care cassava moon cake wrappers and/or the moon cake stuffing, and a making method of the moon cake wrappers, the moon cake stuffing and the moon cakes. The method includes making the moon cake wrappers, making the moon cake stuffing, making moon cake dough and making cassava moon cakes. The moon cake wrappers are mainly made of cassava powder, flour, honey or invert syrup and are low in heat, low in sugar, low in fat and the like. The moon cake stuffing comprises pine nuts, cashew nuts, walnuts, peanuts and the like and is capable of lowering blood fat, detoxifying, tonifying spleen and stomach, and the like. The made moon cakes are exquisite in appearance, soft, fine and smooth in taste, and suitable for old people and children, excessive sweetness and greasiness are avoided, and peoples' requirements for moon cakes are satisfied.

The invention discloses a spicy dried deep-fried bean curd. The spicy dried deep-fried bean curd is prepared from the following raw materials in parts by weight: 100-200 parts of soybean, 25-30 parts of corn kernels, 8-10 parts of rose hip, 1-2 parts of notoginseng bud, 1-2 parts of pumpkin flower, 2-3 parts of rhodiola rosea, 1-2 pars of folium mori, 1-2 parts of sugarcane leaf, 2-3 parts of malt, 2-3 parts of sea-buckthorn, 1-2 parts of sweet potato stems, 1-2 parts of fructus amomi, 2-3 parts of dried tangerine or orange peel, 1-2 parts of leaf of paniculate microcos, 1-2 parts of Indian Kalimeris herb, and 2-3 parts of dark plum. According to the invention, the spicy dried deep-fried bean curd is added with the corn kernels and the rose hip, so that the spicy dried deep-fried bean curd has the effects of resisting fatigue, decreasing blood sugar, lowering blood pressure, degrading cholesterol, preventing and controlling cancer, and tonifying spleen and stomach, and the dried bean curd has spicy and hot flavors due to the addition of spicy and hot seasonings, and the dried bean curd is chewy through deep-frying, and the dried bean curd is added with a plurality of health-care traditional Chinese medicine components, so that the spicy dried deep-fried bean curd has the effects of refreshing and tonifying Qi, calming the liver and cooling blood, dispelling wind and dissipating heat, regulating vital energy and the middle warmer, and lubricating the intestines to promote urination.

The invention belongs to the technical field of food processing, and in particular relates to weight-losing grape wine and a preparation method thereof. The weight-losing grape wine is made of grape wine, corn stigma, wild Chinese wampee fruit, rose, sparganium stoloni and gorgon fruit. In addition to the healthcare effects of grape wine self, the weight-losing grape wine further has multiple healthcare effects of losing weight and reducing fat, tonifying spleen and reinforcing the kidney, promoting qi and arresting seminal emission, removing stasis and smoothing the channels, breaking blood and removing diseases, promoting the circulation of qi and removing stasis, tonifying spleen and stomach, reducing blood sugar, blood fat and blood pressure, and the like, is unique in flavor, and can meet the requirements of different markets and people.

The invention discloses a mixed noodle flavoring and instant mixed noodle and relates to the field of foods. The mixed noodle flavoring is prepared from fried flour, precooked corn flour, precooked rice flour, salt, monosodium glutamate, peanuts, sesame, cassia, cardamom, angelica root, myrcia, pepper, hot pepper, aniseed, ginger powder, dehydrated parsley, laver, amomum fruit and codonopsis pilosula. According to the technical scheme, multiple food raw materials are selected, the mixed noodle flavoring with good color, fragrance and taste is prepared through reasonable proportioning, the instant mixed noodle prepared by using the mixed noodle flavoring has exquisite fragrance, spicy taste and freshness, long lasting mouth feel and the efficacies of appetizing and helping digestion, tonifying the spleen and the stomach, warming the stomach and dispelling cold and the like.

The invention discloses soybean residue and red date health-care bread which comprises the following raw materials in parts by weight: 18-25 parts of soybean residue, 60-70 parts of wheat flour, 4-6 parts of red dates, 2-3 parts of boxthorn leaves, 1-2 parts of bay leaves, 2-3 parts of lophatherum gracile, 1-2 parts of dragon tongue leaves, 1-2 parts of tangerine peel, 2-3 parts of polygonatum kingianum, 1-2 parts of cassia twig, 90-100 parts of papaya juice, 5-6 parts of eggs, 4-5 parts of vegetable oil, 2-3 parts of cream, 3-4 parts of skim milk powder, 6-8 parts of white granulated sugar, 1-2 parts of salt, and 1-1.5 parts of yeast. According to the bread, the soybean residue and red date slurry are fried together, a mouthfeel of the soybean residue is improved by absorbing the red date slurry, the prepared bread is leavened in texture, stable in shape, unique in flavor, and rich in dietary fiber and soybean protein, contributes to gastrointestinal digestion of a human body, and has the effects of maintaining beauty, keeping young, invigorating stomach, regulating vital energy, tonifying a spleen and benefiting the vital energy.

The invention discloses a p persimmon fruit vinegar brewing method, belonging to the field of processing seasoning. The persimmon fruit vinegar brewing method is characterized by comprising the steps of selection and processing of raw materials, cutting into blocks, squeezing, sterilizing, alcohol fermentation, preparation of solid-state fermentative vinegar, acetic fermentation, vinegar spraying, and processing of finished products. The persimmon fruit vinegar brewing method has the beneficial effects of solving the problem that persimmon is intolerant to store, being low-cost in produced persimmon vinegar, and having the health-care effects of moistening lung for removing phlegm, strengthening spleen and tonifying stomach, and engendering liquid and lubricating intestines.

The invention discloses konjak purple sweet potato rice, which is prepared from the following raw materials by weight: 50-60 parts of wheat flour, 16-18 parts of konjak powder, 22-25 parts of purple sweet potato powder, 2-3 parts of purple cabbage, 2-3 parts of wolfberry, 1-2 parts of red date, 1-2 parts of longan leaves, 2-3 parts of roots of large-flowered skullcap, 1-2 parts of white peony roots, 2-3 parts of raw rehmannia roots, 1-2 parts of perilla stalks, 1-2 parts of imperata roots, 1-2 parts of matcha powder, 2-3 parts of milk fragrant powder and 1-2 parts of yeasts. According to the invention, wheat powder, konjak powder and purple sweet powder are processed into steamed bread at first, and the bread is frozen, dried, milled and granulated, so the produced rice grain type composite rise has the advantages of powerful mouthfeel, heavy fragrance and delicious taste; traditional Chinese medicine components are added, thereby the composite rice has the efficacies for strengthening stomach, improving digestion, nourishing liver and kidney, clearing heat and cooling blood, and nourishing yin and generating body fluid.

The invention discloses a preparation method of a gynostemma pentaphylla fermented bean curd. The preparation method includes: weighing the following raw materials by weight part: 1000-1200 of soybeans, 10-12 of asparagus, 10-12 of Brasenia schreberi, 10-12 of cushaw flowers, 10-12 of sweet potato leaves, 10-12 of tremella, 10-12 of mountain dew vegetables, 10-12 of Exocarpium Citri Rubrum, 10-12 of Chinese chives, and 10-12 of towel gourds, soaking the carefully selected soybeans and then grinding them into a slurry, adding water to the asparagus and other components and grinding them into a slurry, performing filtering to remove residue, then combining the slurry with the soybean slurry, carrying out cooking and brine mixing, adding a bean product defoamer, and pressing the mixture into a white dry blank to undergo fermentation. Health care Chinese medicinal ingredients are added during blending, so that the prepared gynostemma pentaphylla fermented bean curd has the advantages of unique taste, rich nutrition, and salubrity, etc.

The invention relates to a sweet potato toasted thin crisp piece product. According to a sweet potato toasted thin crisp piece, a manual process is changed into a mechanical production process. A new food product is brought to the fast moving consumer goods market, and a nutritive and healthy food is brought to consumers. The sweet potato toasted thin crisp piece contains 85-90% of sweet potatoes; the sweet potato toasted thin crisp piece is crisp in taste, fragrant, sweet and palatable, and attractive in flavor, has multiple health-care effects of cancer prevention, weight reduction, bowel relaxation, toxicant elimination, cholesterol reduction, human body acid-base balance neutralization, life prolonging and the like, and is the nutritive, delicious and health food which is applicable to both the aged and the young.

The invention discloses a preparation method of a panax notoginseng fermented bean curd. The preparation method includes: weighing the following raw materials by weight part: 1000-1200 of soybeans, 10-12 of fresh sugarcane leaves, 10-12 of corn stigma, 10-12 of lotus leaves, 10-12 of mulberry leaves, 10-12 of mushrooms, 10-12 of mountain dew vegetables, 10-12 of green tea, 10-12 of Brassicachinensis L., and 10-12 of carrots, soaking the carefully selected soybeans and then grinding them into a slurry, adding water to the fresh sugarcane leaves and other components and grinding them into a slurry, performing filtering to remove residue, then combining the slurry with the soybean slurry, carrying out cooking and brine mixing, adding a bean product defoamer, and pressing the mixture into a white dry blank to undergo fermentation. Health care Chinese medicinal ingredients are added during blending, so that the prepared panax notoginseng fermented bean curd has the advantages of unique taste, rich nutrition, and salubrity, etc.

The invention discloses a hot-candied red date and green bean cake. The hot-candied red date and green bean cake is prepared from the following raw materials in parts by weight: 80-100 parts of green beans, 20-30 parts of red dates, 10-15 parts of stachyose, 8-12 parts of green tea powder, 40-50 parts of buckwheat flour, 3-4 parts of Chinese arborvitae twigs, 1-2 parts of loquat roots, 2-3 parts of humifuse euphorbia herb, 4-5 parts of pericarpium arecae, 5-6 parts of franchet groundcherry fruits, 1-2 parts of anubias roots 4-5 parts of banana skins, proper amount of coconut juice and proper amount of honey. The hot-candied cake is prepared by the steps of mixing the nutritional raw materials such as green beans, red dates and buckwheat flour to obtain a mixture, pressing the mixture into a cake shape; steaming the cake, and sprinkling special honey onto the cake. The hot-candied cake has rich nutrition, strong coconut aroma and quietly elegant flower fragrance and is chewy; besides, the hot-candied cake has the effects of clearing away heat to remove toxicity, removing acnes for beautification, strengthening the spleen and tonifying the stomach, invigorating spleen-stomach for replenishing qi, improving eyesight and protecting the liver, nourishing the blood for tranquillization and the like, thereby being an exceptional food.

The invention discloses fungus tea jujube haw jelly and a production method thereof. The fungus tea jujube haw jelly is prepared from jujubes, haw, sugar and tea fungus liquid. The quality ratio of the jujubes to the haw to water to the sugar is (4-8): (3-7): (1-3): (2-8), and the addition volume of the tea fungus liquid is 8 to 12 percent. The fungus tea jujube haw jelly with a healthcare function is unique in taste and flavor, integrates the advantages of tea fungus, jujubes and haw and has functions of lowering the blood pressure, reducing the blood fat, tonifying the spleen, nourishing the stomach, supplementing the blood, promoting the circulation of qi, promoting the metabolism, improving the immunity of a human body and the like.

The invention relates to a honeydew tremella and corn beverage. The honeydew tremella and corn beverage is prepared from, by weight, 62 parts of red beans, 12 parts of pinto beans, 7 parts of white fungus, 12 parts of corns, 0.3 part of lotus plumule, 5 parts of apples, 3 parts of brown sugar, 0.3 part of donkey-hide gelatin, 0.03 part of tomato juice, 2 parts of roses, 10 parts of apple vinegar, 4 parts of rye, 0.07 part of cucumber juice, 0.07 part of pear juice, 9 part of fresh milk, 2 parts of fructose, 3 parts of red rice, 1 parts of flour, 5 parts of honey and 0.1 part of traditional Chinese medicine extract. The honeydew tremella and corn beverage has the advantages that the honeydew tremella and corn beverage has a good taste and the sweet smell of roses; the beverage is rich in nutrition, and the honeydew tremella and corn beverage has the health care effects of maintaining beauty, keeping young, tonifying the spleen, reinforcing the stomach, promoting the production of body fluid to relieve thirst and the like by adding the pinto beans, the white fungus, the corns, the lotus plumule, the apples, the brown sugar, the donkey-hide gelatin, the tomato juice, the roses, the honey, the traditional Chinese medicine extract and the like.

The invention relates to an extraction method of the red date peel pigment, which comprises the following steps: drying and crushing red date residues; using cellulase for assisting in enzymolysis ofthe red date peel, using pectinase for assisting in enzymolysis of the red date peel, and finally using protease for assisting in enzymolysis of the red date peel; performing enzyme deactivation afterenzymolysis and ultrasonic treatment are completed; extracting by using NaOH, and taking a supernatant; adjusting the pH value of the supernatant, filtering by adopting a vacuum filtration method, and concentrating the obtained filtrate under reduced pressure; and transferring the concentrated solution to a vacuum freeze dryer for vacuum freeze drying to obtain the red date peel pigment. The process flow is simple, the cost is low, the extracted pigment is natural pigment, the color is natural, and the pharmacological functions of tonifying spleen and stomach, tonifying qi and nourishing blood and the like are achieved.

The invention provides a blood-glucose-reducing and weight-losing food and a preparation method thereof. The blood-glucose-reducing and weight-losing food is prepared from the following raw materialsin parts by weight of 7-15 parts of cyclocarya paliurus, 1-3 parts of radix puerariae, 3-5 parts of folium mori, 0.3-1 part of lotus leaves, 10-30 parts of oat, 10-30 parts of buckwheat, 10-20 parts of peas, 10-30 parts of red beans and 1-3 parts of condiments. The blood-glucose-reducing and weight-losing food can meet the requirements of protein, amino acids, fat, carbohydrates, vitamins and trace elements required by a human body, and also has the effects of invigorating the spleen, tonifying the stomach, reducing blood pressure, blood sugar and blood fat, preventing obesity and cardiovascular diseases and the like.

The invention relates to corn rice dumplings and a preparation method thereof. The corn rice dumplings are made from the following components by weight: 55-70g of corn, 8-15g of green beans, 5-10g of small red beans, 3-8g of glutinous millet, 3-8g of Chinese wolfberry fruits and 90-120g of water. The preparation method comprises the following steps of separately soaking the corn, the green beans, the small red beans and the glutinous millet in the clean water for 60 minutes, draining water, and dividing the drained corn, the drained green beans, the drained small red beans and the drained glutinous millet into equal parts as raw materials, wherein each part is 93g; mixing the raw materials obtained in the step 1 with 5g of Chinese wolfberry fruits so as to obtain mixed materials, putting the mixed materials into reed leaves or bamboo leaves, and wrapping the mixed materials with the reed leaves or the bamboo leaves so as to obtain rice dumplings; putting the obtained rice dumplings in a pot for boiling, wherein the boiling time is 1-1.5 hours, preferably 1 hour; after the rice dumplings are cooked and the cooked temperature is 100-120 DEG C, performing braising, wherein the braising time is 20-40 minutes, and the braising temperature is 30-40 DEG C; and cooling the braised rice dumplings so as to obtain the corn rice dumplings, and performing vacuum packing. The rice dumplings are used as a traditional food for holidays with a long history, and especially old people like to eat the rice dumplings. The corn rice dumplings made by the method disclosed by the invention have the efficacies of strengthening the spleen and the stomach, resisting ageing, resisting arteriosclerosis, beautifying and protecting skin, reducing blood sugar and the like, and the corn is an excellent product capable of resisting eye ageing.

The invention discloses distilled mango liquor. The liquor is prepared from, by weight, 80-120 parts of mangos, 4-6 parts of honey, 4-6 parts of water, 3-5 parts of fruit acid and 0.5-1 part of a bitter removing agent, wherein the bitter removing agent is prepared from, by weight, 0.5-1 part of honey, 1-2 parts of water and 0.1-0.2 part of egg white. The invention also discloses a brewing processof the distilled mango liquor. The process comprises the following steps of cleaning the mangos, then peeling and crushing the mongos, sealing and fermenting the crushed mango blocks at 12-15 DEG C for 5-7 days, adding the water, the honey, the fruit acid and the bitter removing agent, uniformly stirring the mixture, and continuing sealing and fermentation of the mixture for 3-5 days; controllingthe fermentation temperature to be 15-20 DEG C, then raising the temperature to 25-30 DEG C, continuing sealing and fermentation for 5-7 days, filtering a fermented product, and storing a fermented liquid; continuing sealing and fermentation of pulp at 25-30 DEG C for 5-7 days, performing filtering, removing the pulp, mixing a fermented liquid with the stored fermented liquid, adding a clarifyingagent, and performing distilling to obtain the distilled mango liquor.

The invention discloses pumpkin vinegar and a preparation process thereof. The pumpkin vinegar is prepared by using pumpkin, wheat, distiller's yeast, sugar, coix chinensis, fruit of Chinese wolfberry and red dates as raw materials. The pumpkin vinegar has the soft and faint scent mouthfeel, is delicious, and also has the efficacies of achieving the detoxification and liver and kidney protection functions, protecting the gastric mucosa, helping the digestion, eliminating cancerogenic substances and the like.

The invention is applied to the technical field of application of plants from saline-alkali land, and provides a method for feeding layering hens by utilizing plant feed additives from the saline-alkali land. The method comprises the following steps: pretreatment of the plants from the saline-alkali land, preparation of the plant feed additives from the saline-alkali land, environmental control over a chicken house, and daily feeding of the laying hens, with 4 times a day; at early egg laying stage: the total amount of feed for feeding each day is 102 to 106 g for each hen; mixed feeding is performed according to the weight ratio of the plant feed additives from the saline-alkali land to basic ration being (4 to 8) to 100 in the total amount of the feed; at egg layering medium stage: the feeding total amount each day is 100 to 103 g for each hen; mixed feeding is performed according to the weight ratio of the plant feed additives from the saline-alkali land to the basic ration being (3to 6) to 100 in the total amount of the feed; at late egg laying stage: the feeding total amount each day is 95 to 100 g for each hen; mixed feeding is performed according to the weight ratio of theplant feed additives from the saline-alkali land to the basic ration being (1 to 4) to 100 in the total amount. Therefore, the method has the advantages of improving the quality of eggs and alleviating the shortage of feed resources in livestock farming.